Our dear friends Sylvia and Dale gave us a charcoal grill (I hope you have fiends as nice as that). The weekend we decided to inaugurate it my sister gave us two Filet Mignons (I hope you have a sister as nice as that). As we were planning the meal, David said he wanted Béarnaise Sauce with the steak. And I thought ‘Oh Lord!’
Béarnaise Sauce dates to 1836 when it was first introduced at Le Pavillon Henri IV, a restaurant in Saint-Germain-en-Laye outside of Paris in the former residence of Henry IV of France. In the French haute cuisine repertoire, Béarnaise Sauce is a “child” of the mother Hollandaise Sauce.
At finer restaurants, I love to order Béarnaise Sauce on steaks and over the years have tried my hand at making it with varying results. I have found it too time-consuming, too complicated and a bit daunting. Until now. The Joy of Cooking describes a blender preparation, and the Barefoot Contessa posted a blender recipe that is easy, fail-proof, and delicious. Here is how to make it in the blender.
Into a small saucepan, add ¼ cup of white wine vinegar, ¼ cup of white wine, 2 tablespoons of diced shallots, 1 tablespoon of freshly chopped tarragon (do NOT used dried), ¼ teaspoon of salt and ¼ teaspoon of pepper. Bring to a boil and simmer for 5 minutes or until the liquid has reduced to about 2 tablespoons. Cool slightly then add to a blender with 3 egg yolks and 1 teaspoon of salt and blend for 30 seconds. With blender on, slowly pour ½ pound of hot melted butter through the opening in the lid. Add 2 tablespoons more of chopped tarragon (NOT dried) and blend for a second or two longer. Taste for seasonings. I like Béarnaise Sauce a bit tart and sometimes add a tad more white wine vinegar that will also thin the sauce if needed. You can keep the sauce at room temperature until you are ready to serve.
Béarnaise Sauce is also good on dishes other steak. Chicken or turkey go well with the sauce and tarragon is a natural pairing with poultry. For fish like salmon, bass, and halibut, Béarnaise Sauce might be the best choice. The creamy texture works well with both firm and flaky fish and does not overwhelm its delicate flavor. It is also good with shellfish, especially lobster, scallops, and crab. Eggs Benedict. Asparagus. Broccoli. The list goes on.
It is easy, fail-proof, and delicious. I hope you try it. Enjoy!